It’s officially pumpkin season so to start it off, I made pumpkin bread.
This recipe is an adaption of a banana bread recipe that was on the packaging of some flour I bought a while back.
- 1 1/4 cups sugar
- 1/2 cup of butter softened
- 2 eggs
- 1 1/2 cups of pumpkin (I didn’t use the whole can for the bread. I used the rest in a pumpkin pie)
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 1/2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup of chocolate chips
Heat oven 350 F. Grease bottoms only of 2 (8×4 inch) loaf pans or 1 (9×5 inch) loaf pan.
In a large bowl mix the sugar and butter
Add eggs, pumpkin, milk and vanilla. Beat with electric mixer on medium speed until smooth.
Stir in flour, baking soda, salt, cinnamon, nutmeg and chocolate chips until just moistened. Pour batter into pan(s).
Bake 8 inch loaves for 1 hour, 9 inch loaf 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaves from pans, remove to cooling rack. Let cool for about an hour before slicing. Each loaf makes 16 slices.